Thai chicken satay

The Belgian author of this recipe, Peter De Clercq, prepared this dish at an event held on 12/07/2018 in Vilnius!

Portions 4

• 500 g of chicken fillet

for the marinade:

• 1 dl (100 ml) of water
• 1 dl (100 ml) soy sauce
• 1 lemon juice
• 4 tablespoons grated galanal root (or ginger)
• 2 cloves of garlic, grated
• 1 green chili, finely chopped

for the sauce:

• 2 dl (200 ml) coconut milk
• 1 teaspoon paprika
• 4 green onions, chopped
• 2 tablespoons coriander, chopped
• 2 tablespoons of peanut butter
• 1 teaspoon of salt

for baking:

• lemongrass stalks (for skewering chicken)
• 1 handful of Eldurapi fire spiced cooking herbs

 
The chicken fillet is cut into 1 cm thick strips. Mix the marinade and marinate the chicken strips for 12 hours. Cut the stalks of lemongrass with a very sharp knife and thread them through the looped chicken strips. Pour the entire sauce into a stainless steel pot and cook for 4 minutes. Grill for 5-10 minutes. over medium heat and drop the fire herbs onto the embers. Serve with hot sauce.